Modo Mio Italian Restaurant
172 - 8818 111 Street Fort Saskatchewan AB T8L 3T4 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A plastic bowl was being used as a scoop and stored inside bulk container of croutons. The bowl was removed once noted.2. There was a container of cooked chicken being stored on top of a container of uncovered cooked spaghetti noodles. This was removed by operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a broken food storage container that had been taped. Ensure that once a dish, utensil, or container is damaged it is removed from use. Broken equipment could potentially contaminate food and is not longer easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is an accumulation of food debris on high touch surfaces and hard to reach areas in the cook line. Notably there was an accumulation of food debris on the prep cooler handles on the prep coolers in the cook line.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler across from the grill was noted to be at 12C. This was measured with a probe thermometer. Please ensure temperatures are maintained under 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was noted to be obstructed by a refrigeration unit. Please ensure easy access to the handwashing sink for adequate hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One fluorescent light fixture in the kitchen was uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food. Operator reported he is attempting to order a cover. Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep refrigeration unit across from grill was not in good working order and not able to maintain a temperature of 4.0C or less. Surface ambient air temperature 6.0C to 8.0C. Internal ambient air temperature 4.2C to 17.0C. - Schedule maintenance for prep refrigeration unit. Do not store potentially high risk food in the prep refrigeration until a temperature of 4.0C or less can be maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was noted to be obstructed by a refrigeration unit. Please ensure easy access to the handwashing sink for adequate hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One fluorescent light fixture in the kitchen was uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food. Operator reported he is attempting to order a cover. Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A container was stacked on open food in the prep refrigeration unit. - Operator removed the stacked container and moved container to appropriate storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food stored in the prep refrigeration unit across from grill with internal ambient air temperature 4.2C to 17.0C. Prawns stored on the left surface section measured at 5.3C with a probe thermometer. Spaghetti on the right surface section measured at 7.6C with a probe thermometer. - Potentially high risk food must be stored at a temperature of 4.0C or less or at 60.0C or higher. All food items were moved into the walk-in refrigeration unit by operator.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Outdoor visible light noted around base of exterior door at the back of kitchen.- Ensure appropriate weatherstripping is installed to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One fluorescent light fixture in the kitchen was uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food. Operator reported he is attempting to order a cover. Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.Section of wall paneling missing to the left of dishwashing area. - Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep refrigeration unit across from grill was not in good working order and not able to maintain a temperature of 4.0C or less. Surface ambient air temperature 6.0C to 8.0C. Internal ambient air temperature 4.2C to 17.0C. - Schedule maintenance for prep refrigeration unit. Do not store potentially high risk food in the prep refrigeration until a temperature of 4.0C or less can be maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris build up was noted in the following areas: - On large stand mixer. - Interior back wall of prep refrigeration unit in kitchen. - Sides and hood of range stove. - Handles of equipment such as prep refrigeration units. - Surfaces of floor and walls surrounding equipment in hard-to-reach areas. Additional cleaning and sanitizing is required in the above noted areas.Dust build up noted on the ceiling of walk-in refrigeration unit by evaporator fans. - Clean and sanitize the walk-in refrigeration unit ceiling. Grime noted to interior top section of ice machine.- Empty, clean, and sanitize the interior of the ice machine.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Meat dish in walk-in refrigeration unit uncovered. - Ensure food items in storage are covered to protect from possible contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel available in dispenser at hand washing sink in kitchen. - Ensure to maintain appropriate paper towel supply at hand washing sinks. Operator replenished paper towel in dispenser.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Outdoor visible light noted around base of exterior door at the back of kitchen.- Ensure appropriate weatherstripping is installed to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two fluorescent light fixtures in the kitchen were uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food.Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.Section of wall paneling missing to the left of dishwashing area. - Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris build up was noted in the following areas: - On large stand mixer. - Interior back wall of prep refrigeration unit in kitchen. - Sides and hood of range stove. - Handles of equipment such as prep refrigeration units. - Surfaces of floor and walls surrounding equipment in hard-to-reach areas. Additional cleaning and sanitizing is required in the above noted areas.Dust build up noted on the ceiling of walk-in refrigeration unit by evaporator fans. - Clean and sanitize the walk-in refrigeration unit ceiling. Grime noted to interior top section of ice machine.- Empty, clean, and sanitize the interior of the ice machine.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution with cloths registered a chlorine residual greater than 200 ppm. A new sanitizer solution was prepared.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was missing from the kitchen hand sink.This was corrected during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light covers were missing for two of the light fixtures. Lights were covered once requested by inspector.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bowl was used as a scoop and stored on top of a bulk food container. - Scoops should have a handle to protect food from contamination. Bowl was removed upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- Increased sanitation required on:- High Touch surfaces such as handles- Hot holding equipment and deep fryers. - Hard to reach areas such as crevasses between wall and floor.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?